Roasted pumpkin, sweet potato and mushroom lasagne

This roasted pumpkin, sweet potato and mushroom lasagne is a great twist on the traditional meat lasagne. It’s also good for you – it’s low GI and filled with fibre and sodium. Not to mention it’s packed full of flavour and is easy to make.

Serves 4


  • 200g pumpkin, diced into 1cm cubes
  • 200g sweet potato, diced into 1cm cubes
  • 1 large sprigs rosemary
  • 2 cloves crushed garlic
  • 500ml skim milk
  • 1/2 onion
  • 1.5 tbsp plain flour
  • 125g cottage cheese
  • 100g sliced mushrooms
  • 1/2 sliced shallot
  • 25g grated reduced fat cheese
  • 120g dried lasagne sheets
  • pepper to taste


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    1. Preheat oven to 200 degrees
    2. Mix pumpkin, sweet potato, rosemary, garlic and pepper in a bowl
    3. Place on a grease tray and bake for 20 minutes until golden
    4. Scald milk with onion and let sit for 10 minutes. Dilute the flour with a little water, add to the milk, simmer for 5 minutes and add the cheese.
    5. Spray lasagne dish with cooking oil and add a layer of lasagne sheets. Add 1/4 of the sauce and 1/4 of the pumpkin, potato, mushroom and shallot. Continue until all ingredients used
    6. Sprinkle with grated cheese. Bake for 35-45 minutes and rest before serving.


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